my friend sara sent me this recipe when we first moved to london, and we absolutely love it. it’s so simple but so tasty. i’ve expanded the recipe as i’ve played around with different additions. i especially like this recipe because i’ve been trying to incorporate more meatless meals into our regular eating.

-finely chop up one small onion and 1-2 cloves of garlic (i tend to like my food extra garlic-y!)

-turn on oven to about 400 degrees, and then heat up a bit of oil in a medium pot, add the onion and garlic, and cook for five minutes, stirring occasionally. add 2/3 cup dried lentils (and color will do) and 1 tbsp taco seasoning (i make my own). cook and stir for one minute.

-add 1 2/3 cups chicken broth, bring to a boil, then reduce heat to low, cover and simmer for 25-30 minutes (until lentils are tender).

-while the lentils are cooking, chop up some sweet potatoes, put them on a baking sheet, drizzle them with olive oil and sprinkle them with a bit of taco seasoning, and put them in the oven. roast them for about 20 minutes (until they are soft and slightly browned).

-meanwhile, dice up some cherry tomatoes, mix them up in a small bowl with some chopped cilantro (i like to use scissors to cut up cilantro leaves!), and squeeze a bit of lime juice and a bit of honey over top – then stir to combine. in a separate bowl, pit, slice and scoop out a few avocados. add some mixed greens or chopped lettuce into another bowl. and in a final bowl, crumble some feta cheese or grate any other type of cheese.

-when the lentils are cooked, stir in 2/3 cup of your favorite salsa.

-warm up some tortillas and then let everyone at dinner pile on the lentils, sweet potatoes, tomato/cilantro mix, avocado, lettuce and cheese according to their heart’s desire … and then roll it all up and enjoy!